Apple Pancakes

Very easy to make. Lots of variations possible. Hard to go wrong. This comes out as a very thick pancake.

• 2 eggs
• 1 c yogurt
• 1/2 c milk
• 1 t vanilla extract
  
• 2 c flour (I used 1/2 c whole wheat)
• 1 T sugar (+ 1 T brown sugar)
• 1/4 t salt
• 1 t baking powder
• 1/4 t baking soda
• 1 t cinnamon
• nutmeg
• 2 medium apples (1 coarsely grated, 1 chopped)
• butter (for frying)

1. In large bowl, beat eggs. Add yogurt, milk and vanilla.
2. In separate bowl, combine dry ingredients (flour, sugar, salt, powder, soda, spices).
3. Add dry ingredients to wet ingredients. Mix. Add apples. Mix.
4. Over medium heat, melt butter in frying pan. Drop batter into 3 circles (or however many fit depending on the size of your pan). Batter will be very thick (much thicker than traditional pancakes).
5. When nicely browned, flip to cook other side.
   
6. Remove to plate. Eat hot off the plate or keep in oven to serve later.

Variations and Notes

• flour: all purpose flour, whole wheat flour, or mix
• sugar: white, brown, or mix. You can also leave it out altogether.
  
• extract: vanilla or almond
• yogurt: I used the no sugar added AB yogurt widely available in Taipei. It is incredibly runny. If you are using a thicker yogurt you may need to add more milk to soften the batter. If you don't have yogurt, you can use all milk.
• apples: if you like a bite, chop the apples. If you don't want to sense they are there, grate them all. Increase to 3 apples. A tart variety supposedly turns out better - but all I've used is Fuji, so can't attest to it myself.
• spices: cinnamon, nutmeg, cloves, ginger, allspice, cardamom. Whatever your favorites are, dump them in.
• temperature: anywhere from low-medium to medium-high. If the first batch burns, turn it down.
• amount: this made 9 medium sized pancakes for me. Number depends on size. 4/8/10 I used Ticino yogurt and it made 12 pancakes total (8 medium and 4 large).
• thickness: if too thick, add some milk.